PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL

Abstract

Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.

Pelatihan Pengemasan Minyak Kelapa Pada Kelompok Wanita Tani Al-Ummahat Di Desa Lendang Nangka

“…Kelompok Wanita Tani (KWT) Al-Ummahat merupakan kelompok wanita produktif yang menghasilkan berbagai produk pangan satunya adalah minyak kelapa. Menurut (Kadir et al, 2015), minyak kelapa adalah minyak yang dihasilkan dari buah kelapa. Minyak kelapa dianggap sebagai minyak yang memiliki mutu tertinggi dari minyak lainnya berdasarkan pada tingginya kadar asam lemak jenuh dan asam laurat.…”

Development of Coconut Oil Fermentation MethodS (Cocos Nucifera) Using Rhizopus SP Microbe

“…Fatty acids can be oxidized, causing a rancid odor. This new rancidity is the breakdown of hydroperoxides (Kadir, 2015). Thus, to get a quality type of coconut oil with maximum results, it can be done by utilizing the presence of microorganisms or known as fermentation (Ketaren, 1986).…”